Sweet potato and fennel casserole

Ingredients for 4 servings:

• 3 sweet potatoes
• 1 bulb(s) fennel, with green
• 250 g cream cheese spread
• 250 g feta cheese
• 2 onions
• 2 garlic cloves
• 1 tsp coriander
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• 1 tsp chili flakes
• some olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Peel the potatoes, slice them thinly, and place half of them in a baking dish lined with plenty of olive oil and top with butter flakes. Continue layering with the thinly sliced ​​fennel. Then add the onion rings and season with salt, pepper, oregano, coriander, chili flakes, garlic, and the fennel fronds. Spread the cream cheese on top. Add another layer of sweet potatoes, fennel, and onion rings and season again as before. Cover with the finely diced feta, season lightly with salt, pepper, and coriander, and drizzle the feta with olive oil. Cover the baking dish with aluminum foil and place it in the oven at 200°C for about 45 minutes. Then switch the oven to the grill setting or top heat and bake the casserole without the foil for about 15 minutes. We like to serve it with Greek tzatziki. The sweetness of the casserole and the spiciness of the tzatziki go perfectly together.